Homemade pumpkin puree is a cinch to whip up—even kids can get in on this cooking project. I find it to be so versatile in the kitchen. Of course, it’s the staple ingredient in pumpkin classics, like pie and quick bread, but it also makes a wonderful addition to cookies, muffins, and whole wheat bread. Or, sometimes I’ll use it to make a savory soup, taco dip, hummus, or lasagna. I also give pumpkin puree a starring role in an autumn coffee classic: the pumpkin spice latte. Smaller “pie” pumpkins, such as Wee B Little, generally provide the most tasty puree, as they’re sweeter and less stringy than larger pumpkins. You can also make puree with smooth-flesh winter squashes like butternut squash or buttercup squash.
How to Make Pumpkin Puree
Click through the slide show below for a quick tutorial on how to make homemade pumpkin puree. (Expect to get roughly 1 cup of puree for each pound of pumpkin.)
Article written by Julie Martens Forney.